We went strawberry picking during the 4th of July weekend and I came home with a tummy full of fresh strawberries and about 11 lbs of these homegrown goodness. Since Red gave me an early birthday present of ice-cream attachment for our Kitchen Aid mixer, I knew right away that we were going to make some sort of strawberry frozen treats. I can eat ice-cream every day, and this was the one thing that I had to give up so I could fit into my wedding dress last year (yea, that's right, I grew 1/2 inch four weeks after I bought my dress!).
At first, we thought about gelato (couldn't find a recipe that we thought was original enough?), and then we wanted to try frozen yogurt (and this did not go well! Who would have though that we could not, I repeat, could not, find a whole-milk yogurt in any of the grocery stores around where I live!). Thankfully, we found this Ben & Jerry's Ice Cream & Dessert Book.
We decided to use our strawberries to make Ben & Jerry's Strawberry Ice Cream. We did not have a whole milk in the house, so used skim milk instead, and we could not taste a difference! The other thing that we noticed was that this treat was a little bit sweeter than my liking, although Red liked it the way it was. I think the challenge here would be to balance the natural sweetness of the fruits and how much sugar to add into the mix! I loved having chunks of strawberries in my ice cream.
Either way, we absolutely loved this recipe, and would probably use this base recipe for our future ice-cream adventures!
Sweet Cream Base
Adapted from Ben and Jerry’s Ice Cream & Dessert Book
2 large eggs
¾ cups sugar
1 cups heavy or whipping cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 minutes.
Whisk in the sugar, a little at a time, and then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Makes 1 quart.
1 pint fresh strawberries, hulled and sliced
1/3 cups sugar
Juice of ½ lemon
Sweet Cream base
Combine the strawberries, sugar and lemon juice in a mixing bowl.
Cover and refrigerate at least 1 hour.
Prepare the Sweet Cream Base. Mash the strawberries to a puree and stir into the cream base.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Make generous 1 quart.